Method for accelerating aging of new wine

Abstract

The invention relates to the technical field of wine brewing, in particular to a method for accelerating aging of new wine, which comprises the following steps: S1, raw material selection: selecting newly brewed wine as a treatment object, and requiring the alcoholic strength of the wine to be 40-60% vol; s2, a preparation stage: adding the selected new wine into a container with a stirring device and a temperature control device; s3, stirring treatment is conducted, specifically, the stirring speed is set to be 80-350 r / min, the temperature is set to be 25-40 DEG C, the stirring time is set to be 8-12 hours every day, continuous stirring is conducted for 10-13 days, in the stirring process, molecules in the wine liquid can be fully mixed, interaction among the molecules is accelerated, and oxidation, esterification and other reactions are promoted. The production cycle of wine is greatly shortened, the production efficiency of enterprises is improved, the wine enterprises can push products to the market more quickly, the problem of capital overstock is effectively relieved, and the capital turnover speed is increased.

Description

Technical Field

[0001] The present invention relates to the technical field of wine brewing, and specifically to a method for accelerating the aging of new wine. Background Art

[0002] In the liquor brewing industry, the taste of new wine is often relatively rough, with a strong pungency, and the aroma is not rich and harmonious enough, making it difficult to meet the taste requirements of consumers for high-quality liquor. The aging process of wine is a key link in improving the quality of wine, which can significantly improve the wine in terms of flavor, taste and stability. Traditional natural aging methods mainly rely on the accumulation of time. In the natural environment, various components in new wine gradually reach a balanced state through slow chemical reactions such as oxidation, esterification, and condensation, thereby improving the quality of the wine.

[0003] However, this natural aging method has many drawbacks. On the one hand, the required time is extremely long. Generally, white liquor requires 1 - 3 years, and high-quality white liquor even requires 5 - 10 years. This causes a large amount of the wine enterprises' funds to be long-term detained in inventory, seriously affecting the capital turnover efficiency and increasing the operation cost of the enterprises. On the other hand, long-term storage requires a large amount of storage space and strict requirements for conditions such as temperature and humidity in the storage environment, further increasing the operation cost and management difficulty of the enterprises.

[0004] To solve the problems of traditional natural aging, the industry has been continuously exploring methods for accelerating the aging of new wine. Existing accelerating aging technologies include physical methods such as ultrasonic treatment and microwave treatment. Although these methods can accelerate the reaction to a certain extent, they may have a negative impact on the flavor of the wine and damage the structure of some components in the wine. Chemical methods such as adding catalysts have food safety risks, and consumers have a low acceptance of liquor products added with chemical substances. Therefore, developing a new method that can efficiently accelerate the aging of new wine, ensure the quality and flavor of the wine, and is safe and reliable has become an urgent problem to be solved in the liquor brewing industry. Summary of the Invention

[0005] In view of the problems existing in the prior art, the present invention discloses a method for accelerating the aging of new wine, including the following steps:

[0006] S1: Raw material selection, selecting newly brewed wine as the treatment object, and requiring the alcohol content of the wine to be between 40% vol - 60% vol;

[0007] S2: Preparation stage, adding the selected new wine into a container with a stirring device and a temperature control device;

[0008] S3: Stirring treatment. Set the stirring speed at 80 - 350 revolutions per minute, the temperature at 25 - 40 °C, and the stirring time at 8 - 12 hours per day for continuous stirring for 10 - 13 days. During the stirring process, the molecules in the liquor can be fully mixed, accelerating the interaction between molecules and promoting the occurrence of reactions such as oxidation and esterification. At the same time, stirring can also break the possible local concentration differences in the liquor, making the reaction occur more uniformly; S4: Static treatment. Transfer the liquor to a common storage container and let it stand at room temperature for 3 - 5 days to precipitate some fine particulate matter in the liquor, further improving the clarity and stability of the liquor;

[0009] S5: Filtration treatment. Adopt a conventional filtration method to remove the precipitated substances and obtain the aged liquor.

[0010] As a preferred technical solution of the present invention, in the S1 raw material selection step, the newly brewed liquor is a grain - brewed liquor, and the proportion of sorghum in the grain raw materials is not less than 50%.

[0011] As a preferred technical solution of the present invention, in the S2 preparation stage, the container is made of stainless steel, and a nano - ceramic coating is provided inside the container to promote the aging reaction of the liquor.

[0012] As a preferred technical solution of the present invention, in the S3 stirring treatment step, the stirring direction of the stirring device is reversed every 3 - 4 hours, and the duration of each reversal is 10 - 15 minutes to further enhance the mixing effect between the liquor molecules.

[0013] As a preferred technical solution of the present invention, in the S5 filtration treatment step, a combined method of membrane filtration and activated carbon adsorption is used for filtration, where the pore size of the membrane filtration is 0.1 - 0.5 microns.

[0014] The beneficial effects of the present invention:

[0015] 1. Through specific stirring treatment, the present invention greatly accelerates the interaction between molecules in the liquor, promotes the occurrence of key reactions such as oxidation and esterification. Compared with the traditional natural aging which takes several years, this method shortens the aging time to more than ten days, greatly accelerating the production cycle of the liquor, improving the production efficiency of enterprises, enabling liquor enterprises to launch products into the market faster, effectively alleviating the problem of capital backlog, and enhancing the capital turnover speed.

[0016] 2. During the stirring process, the wine molecules are fully mixed, breaking the possible local concentration differences and making the reaction more uniform. This helps the formation and balance of various flavor substances in the wine. The static treatment makes the tiny particulate matter in the wine precipitate, further improving the clarity and stability of the wine. The combined filtration method of membrane filtration and activated carbon adsorption can more effectively remove the precipitated substances, ensuring the purity of the wine after aging and enhancing the taste and quality of the wine. Description of the Drawings

[0017] Figure 1 Data table of the change in lipid content of the present invention;

[0018] Figure 2 Actual control diagram of the embodiment of the present invention;

[0019] Figure 3 Data table of the change in clarity of the present invention. Detailed Description of the Invention

[0020] Example 1

[0021] Raw material selection: Select newly brewed light-flavor grain brewing wine with an alcohol content of 55% vol. In the grain raw materials, sorghum accounts for 70%, and the rest are barley and peas.

[0022] Preparation stage: Add 60L of new wine into a stainless-steel container with a nano-ceramic coating inside. The container is equipped with a stirring device and a temperature control device.

[0023] Stirring treatment: Set the stirring speed at 250 revolutions per minute, the temperature at 35°C, stir for 11 hours every day, and stir continuously for 12 days. Reverse the stirring direction once every 3 hours, and each reverse lasts for 13 minutes.

[0024] Static treatment: Transfer the wine to a common storage container and let it stand at room temperature (26°C) for 4 days. Filtration treatment: Use the combined method of membrane filtration (pore size 0.4 microns) and activated carbon adsorption to remove the precipitated substances.

[0025] Sensory detection: After being tasted by professional sommeliers, the wine tastes fresh, sweet, and mellow when entering the mouth, the irritation is significantly reduced, it has the typical fragrance of light-flavor Baijiu, and the aroma is pure and harmonious. The taste is mellow and soft, and the aftertaste is long. The overall sensory quality is comparable to that of light-flavor wine aged for 2-3 years by static aging.

[0026] Professional equipment detection: Using a gas chromatograph for detection, the content of esters in the wine increased by 27% compared to before treatment. Among them, the content of ethyl acetate increased significantly, the content of aldehydes decreased by 23%, and the proportion of alcohols became more coordinated, being similar to that of the same type of light-flavor wine aged by static aging for 2 - 3 years in terms of composition content and proportion. Through the detection of a turbidimeter, the turbidity of the wine liquid is 0.6 NTU, with good clarity, being at the same level as that of the wine aged by static aging for 2 - 3 years.

[0027] Example 2

[0028] Select newly brewed sauce-flavor grain-based liquor with an alcohol content of 53% vol. Among the grain raw materials, sorghum accounts for 80%, and wheat is used as the raw material for making koji.

[0029] Preparation stage: Add 45 L of new liquor into a stainless-steel container with a nano-ceramic coating inside. The container is equipped with a stirring device and a temperature control device.

[0030] Stirring treatment: Set the stirring speed to 300 revolutions per minute, the temperature to 38 °C, stir for 12 hours every day, and stir continuously for 13 days. Reverse the stirring direction every 4 hours, with each reverse lasting for 15 minutes.

[0031] Static treatment: Transfer the liquor to a common storage container and let it stand at room temperature (27 °C) for 5 days. Filtration treatment: Adopt a combination of membrane filtration (pore size 0.5 microns) and activated carbon adsorption to remove sediment.

[0032] Sensory detection: After being tasted by professional wine tasters, the liquor has a mellow and full taste when entering the mouth, with prominent sauce flavor, coordinated caramel flavor and burnt flavor, significantly reduced irritation, delicate taste, long aftertaste, and long-lasting fragrance in the empty cup. The overall sensory quality reaches the level of sauce-flavor liquor aged by static aging for 3 - 4 years.

[0033] Professional equipment detection: Using a high-performance liquid chromatography - mass spectrometry (HPLC - MS) for detection, the content of flavor substances such as phenolic compounds and furan compounds in the wine increased compared to before treatment, the content of aldehydes decreased by 28%, and the proportion of alcohols became more reasonable. Through the detection of a turbidimeter, the turbidity of the wine liquid is 0.7 NTU, with good clarity, being similar to that of the wine aged by static aging for 3 - 4 years.

[0034] Example 3

[0035] Raw material selection: Select newly brewed strong-flavor grain-based liquor with an alcohol content of 52% vol. Among the grain raw materials, sorghum accounts for 65%, and an appropriate amount of rice, glutinous rice, wheat, and corn are added.

[0036] Preparation stage: Add 55 L of new liquor into a stainless-steel container with a nano-ceramic coating inside. The container is equipped with a stirring device and a temperature control device.

[0037] Stirring treatment: Set the stirring speed to 220 rpm, the temperature to 32°C, stir for 10 hours a day, and stir continuously for 12 days. Reverse the stirring direction every 3 hours, and each reversal lasts for 12 minutes.

[0038] Standing treatment: Transfer the wine to a common storage container and let it stand for 4 days at room temperature (24°C). Filtration treatment: Use a combination of membrane filtration (pore size 0.3 microns) and activated carbon adsorption to remove precipitated substances.

[0039] Sensory test: After tasting by professional wine tasters, the wine is sweet and refreshing, with a rich aroma. The complex aroma with ethyl caproate as the main component is harmonious, the taste is full-bodied and mellow, and the aftertaste is long. The overall sensory quality is comparable to that of the Luzhou-flavor wine that has been aged for 2-3 years.

[0040] Professional equipment testing: Using gas chromatography-mass spectrometry, the content of ethyl caproate in the wine increased by 32% compared with that before treatment, the content of ester substances such as ethyl lactate and ethyl butyrate also increased, the content of aldehyde substances decreased by 26%, and the proportion of alcohol substances was more coordinated. The turbidity of the wine was 0.5NTU and the clarity was good, which was at the same level as the clarity of wine aged for 2-3 years.

[0041] Example Experiment Comparison Table

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[0045]

[0046] Components not described in detail herein are prior art.

[0047] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A method for accelerating the aging of new wine, characterized in that, It includes the following steps: S1: Raw material selection. Select newly brewed wine as the treatment object, and the alcohol content of the wine is required to be between 40% vol and 60% vol. S2: Preparation stage. Add the selected new wine into a container equipped with a stirring device and a temperature control device. S3: Stirring treatment. Set the stirring speed at 80 - 350 revolutions per minute, the temperature at 25 - 40 °C, and the stirring time at 8 - 12 hours per day for 10 - 13 consecutive days. During the stirring process, the molecules in the wine liquid can be fully mixed, accelerating the interaction between molecules and promoting the occurrence of reactions such as oxidation and esterification. At the same time, stirring can also break the possible local concentration differences in the wine liquid, making the reaction occur more evenly. S4: Static treatment. Transfer the wine liquid to a common storage container and let it stand at room temperature for 3 - 5 days to precipitate some tiny particulate matters in the wine liquid, further improving the clarity and stability of the wine liquid. S5: Filtration treatment. Adopt a conventional filtration method to remove the precipitated substances and obtain the aged wine liquid.

2. The method for accelerating the aging of new wine according to claim 1, characterized in that: In the S1 raw material selection step, the newly brewed wine is a grain - brewed wine, and the proportion of sorghum in the grain raw materials is not less than 50%.

3. A method for accelerating the aging of new wine according to claim 1, characterized in that: In the S2 preparation stage, the container is made of stainless steel, and a nano - ceramic coating is provided inside the container to promote the aging reaction of the wine liquid.

4. A method for accelerating the aging of new wine according to claim 1, characterized in that: In the S3 stirring treatment step, reverse the stirring direction of the stirring device every 3 - 4 hours, and the duration of each reverse is 10 - 15 minutes to further enhance the mixing effect between the wine molecules.

5. A method for accelerating the aging of new wine according to claim 1, characterized in that: In the S5 filtration treatment step, a combined method of membrane filtration and activated carbon adsorption is used for filtration, and the pore size of the membrane filtration is 0.1 - 0.5 microns.

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